Paneer in milky gravy

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 300 g - fresh malai paneer
  • 300 ml - milk
  • 12 to 15 - almonds
  • 6 - cashews
  • 1 tbsp - poppy seeds (soaked in milk)
  • 1 tsp - honey
  • 2 tsp - black pepper, crushed
  • 3 tsp - sunflower/ olive oil
  • salt to taste
  • 1/2 tsp - whole jeera

How to Make Paneer in milky gravy

  • Cut the paneer into squares (not too thin).
  • Rub with salt and half of the crushed black peppers. Set aside for 5 to 8 minutes.
  • Heat a flat tawa and grease it with a little oil.
  • Grill the paneer pieces lightly. Make sure they do not turn brown.
  • Blanch the almonds, cashews (skin the almonds) and make a smooth paste with it.
  • Similarly, make poppy seed paste too.
  • Heat oil in a kadai, add whole jeera and let it splutter.
  • Add the poppy seed paste, fry for some time and then add the almond-cashew paste. Stir for 2-3 minutes on med-low heat.
  • Now add the rest of the crushed black pepper, saute, and add milk.
  • Once the gravy starts boiling, add the pieces of paneer. Let it simmer for 5-8 minutes till the paneer becomes very soft.
  • Serve hot with peas-pulao / plain rice/ jeera rice/ semolina parantha, etc.